Indian food can be daunting to try in your own kitchen, but can bring a spice and flair to break up the dinner monotony in your life. Our friends at Pondicheri shared with us a
hard to screw up delicious and easy recipe so you can try your hand at Indian cuisine in your own home.
There are umpteen ways to stuff peppers - this recipe features baby peppers, but will work for 4 large peppers as well. Orange and red are recommended, but the poblano is also delicious when roasted and stuffed.
1 lb (~16) baby peppers
1 1⁄4 cup (190 g) goat cheese 2 stalks green onion sliced
1 serrano pepper minced
1⁄2 cup currants
2 Tbsp fenugreek leaves, dried pinch of salt
2 Tbsp of olive oil pinch of kalonji seeds
1. Preheat oven to 350F.
2. Fire the peppers over a hot grill or gas stove to burn the skin. Cool, peel, and slit one side for stuffing.
3. Mix the goat cheese, green onion, serrano, currants, fenugreek and salt. Stuff inside the peppers. Brush the peppers with olive oil and spread on a parchment paper lined sheet pan. Sprinkle the kalonji seeds on the side where cheese is peeking out of the peppers.
4. Bake for 15 minutes or until the cheese is a bit bubbly. Remove from the oven and let the peppers rest for 2-3 minutes.
5. Drizzle with a bit of olive oil before serving.
- Replace cheese with grated fresh corn for a vegan version, or the currants with a nut of your choice.
- Replace cheese with cooked lentils or beans that have been mashed or pureed.
- Serve as a starter or a side dish with mint coconut chutney.